Pork Chops alla Milanese

A classic, simple little jewel from the collection - supermarket friendly, quick and easy on the budget.

Serves 2

2 pork chops bone-in, rib or loin
1 small shallot
1 tablespoon butter
2 tablespoons each fresh parsley and basil
1 teaspoon fresh thyme
1/4 cup white balsamic vinegar (or white wine vinegar)
1 small bay leaf
1 large egg
1 cup dried bread crumbs
1 tablespoon butter
2 tablespoons olive oil
Salt & freshly ground black pepper
1 lemon

Rinse and dry the pork chops, place on a large plate. Peel and mince the shallot. Chop the leaves of the parsley, basil and thyme very fine.

In a skillet over a medium heat, melt 1 tablespoon butter. Add the shallots, sauté for a few minutes, stirring occasionaly. Remove from the heat. Add the herbs, vinegar & bay leaf. Season lightly with salt and pepper. Cool the marinade, then pour over the chops, cover and marinate in the refrigerator for 1 hour.

Drain the liquid marinade from the chops, but allow shallots and herbs to cling to chops. In a shallow bowl, whisk the egg with a tablespoon of water. Spread the bread crumbs out on a plate. Dip the chops first in the egg, then in the bread crumbs, coating thoroughly. Place the breaded chops in the refrigerator for 30 minutes to chill, this will encourage the breading to stay on the chops during cooking.

In a medium frying pan, heat 1 tablespoon butter and the olive oil oil over a medium-high heat, until the butter foams, place the chops in the pan. Lower the heat to medium, and sauté the chops until golden brown and crisp, about 8-10 minutes undisturbed on each side, or until cooked through. Season with salt and freshly ground black pepper.

Serve the chops immediately with lemon wedges.

COOK'S NOTES: Adjust the cooking heat depending on the thickness of the chops you select. Thicker cuts will take longer to cook through, in this case you may need to lower the heat in order not to over brown the crust.